Typically our beers undergo primary fermentation in temperature controlled stainless steel fermentors. This beer was fermented in oak red wine barrels and the temperature was not regulated allowing the yeast to produce more esters & fruity flavors than in a temperature controlled fermentation. We used Saccharomyces Bruxellensis Trois for primary fermentation. This yeast used to be considered a strain of Brettanomyces but through genetic identification White Labs has recently re-classified it as a strain of Saccharomyces with "Brett like characteristics". This Saccharomyces strain is known to produce pineapple & mango flavors. After primary fermentation was complete we added 12 different strains of Brettanomyces to the barrels for secondary fermentation. We then allowed the beer to condition in the barrels with the Brett for just over 3 months. We then blended the barrels in a stainless tank and dry hopped the beer with Equinox hops.